Chicken and Vegetable Pie

Chopped up little bits of chicken

 This is a mish mash of what I had to hand at the time, I am not very creative, and need an idea to expand on, I used the crispy topped fish pie as my basis and then expanded on that..... This is probably why I always begin with a recipe.

Chicken and vegetable filling with out the creamy bit

Chicken and vegetable filling with the creamy bit

Chicken And Vegetable Pie

2 chicken breasts
1 carrot, sliced
1 leek, sliced
200g spinach
100ml water
1 chicken stock cube
salt and pepper to taste
200ml milk
1 tsp cornflour
puff pastry

1. Cut chicken into bite sized pieces, then gently fry the chicken, when cooked add the other vegetables and gently stir fry until done.

Finished pot pie

2. Add the water and the chicken stock cube to the chicken and vegetables and simmer gently. Season with salt and pepper.

Just about to be eaten

3. Pour all but about 30ml of the milk into the mixture, then add the cornflour/cornstarch to the remaining milk, give it a good stir and then add to the mixture, stirring until thickened, if it's not thick enough repeat the cornflour process again, with a little less liquid. Taste and season accordingly.

4. Spoon the mixture into the pots you want to use and then top with the pastry, bake at 180 C for about 20 minutes or until pastry is golden.